Sausage Linguine with Harissa
with Parmigiano Reggiano & Romano pepper
Harissa is a chili paste from the Maghreb made using a variety of chilies, spices, and herbs. Its name comes from the Arabic root word "harasa", which means to "crush" or "mash".
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Romano pepper
1 piece
Garlic
½ piece
Red onion
½ piece
Tomato
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Ei)
100 g
Passata
¼ sachet(s)
Dried oregano
10 g
Harissa
Not included in your delivery
¼ teaspoon
Red wine vinegar
¼ teaspoon
Sugar
1 tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cut the Romano pepper into rings. Chop the onion and crush or mince the garlic.
- Finely dice the tomato.
- Cook the linguine for 9 - 11 minutes, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the Romano pepper for 6 - 7 minutes.
- Season to taste with salt and pepper, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the garlic and onion for 2 minutes.
- Cut open the sausage and squeeze the meat out of the skin directly into the pan.
- Fry for 2 minutes, using a spatula to break up the sausage meat as you do so.
- Lower the heat and add the passata, the tomato, the oregano, the harissa, the red wine vinegar and the sugar. Cover with the lid and allow to simmer for 6 - 8 minutes.
- Grate the Parmigiano Reggiano in the meantime.
- Transfer the linguine and half of the Romano pepper to the sauce and mix well to combine. Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Serve the linguine on plates and top with the rest of the Romano pepper. Garnish with the Parmigiano Reggiano to finish.
